Just... don't understand why we learn so slow.
Once in a while I'll see something about the history of food preservation and it's always funny because the more optimistic folks will point to a particular date and inventor as the birth of pasteurized canning. And then a more curmudgeonly person will sometimes point out that the tin from those cans would leach in and turn the food black.
Not quite the victory people make it out to be. It was a bit later before they got the process to store food that people would eat.
I tend to use glass for anything other than water. Anything without a neutral pH can make your container more reactive, no matter what it's made of. I put tea or coffee into a double wall stainless, but only occasionally.
Of course I have a friend who found some ceramic food storage containers with lids. They're lighter than glasslock but I already have more than I use, and they have better seals.
1: discover they are poison
2: invent a new one
3: ten years pass
4: GOTO 1https://www.youtube.com/watch?v=BIvHrC_mS_M
Big fan of this channel in general, he at least tries to back up his research (there's a recent one on the perceived danger of overheating non-stick pans).